Lo Yeh's (Father In-Law's) Birthday Cake

Rita and I have decided to "share responsibilities"... she baked a cake for Guu Paw's birthday and I would do the same for Lo Yeh.  I have been planning for this project for more than a week.  I wanted this cake to be moist, feather-light, pretty and of course, delicious.  So after doing 5-hour extensive labour of love, I could say I really did my best this time.  Tomorrow is the big day, I can't wait to taste the cake and I hope everyone enjoy it too.  

I must warn you... this is going to be quite lengthy...

Vanilla Bean Chiffon Cake http://fuzzybakes.wordpress.com/2009/05/10/settling-down/

1 vanilla bean 

6 eggs, separated

220 g cake flour, sifted

200 g and 2 tbsp sugar

1 tbsp baking powder

A pinch of salt

100 ml vegetable oil or safflower oil

200 ml milk 

3/4 tsp cream of tartar

1. Preheat the oven to 350F, with the rack in the center. Have a 10 inch tube pan (ungreased) ready.

2. In the bowl of the electric mixer, fitted with the paddle attachment, whisk the flour, sugar (200 g), baking powder, and salt.  Make a well in the center of the flour mixture and add the egg yolks, milk and oil. Split the vanilla bean lengthwise, using the back of a knife, scrap the beans into the mixture. Beat about one minute or until smooth. Make sure there are no lumps of flour left unmixed.

3. Pour the batter into a large bowl. In a separate mixing bowl, with the mixer on whisk attachment beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form.  With a large rubber spatula,  stir in 1/3 of the egg whites to lighten the batten. Fold in the remaining egg whites (half portion at a time) into the batter (being careful not to deflate the batter). 

4. Pour the batter into the ungreased tube pan and bake for about 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter.  Let the cake cool completely before removing from pan.

Once the chiffon cake is completely cooled off, slice it into 3 layers and put aside for assembly later.

Filling

1 cup of whipping cream

1 tbsp sugar

10 medium-sized strawberries (thinly-sliced)

1. In the electric mixer, whisk the whipping cream and sugar until it reaches soft peak.  

2. On a clean surface, put 1st layer of the chiffon cake and spread a thin layer of fresh cream, then arrange the sliced strawberries evenly on the cake.  Put a thin layer of fresh cream on top of strawberries.  Repeat this procedure for the 2nd layer of cake and filling.  Place the last chiffon on top.  Put the cake in the fridge to chill for about an hour.

Swiss Meringue Buttercream

Adapted from Martha Stewart’s Baking Handbook

4 large egg whites

1 cup sugar

1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into cubes

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch.

2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled.

3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several cubes at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) 

When the buttercream is done, it should be very smooth.  Take the cake out from the fridge and do your best to frost the cake.  If you made a mess like I did, just chop up some almonds and walnuts to hide the imperfection.  Decorate the cake top with fresh fruits (berries always make a cake look regal).  

I'm so beat.  If I had to spend 5 hours to make one cake, I don't think I will ever be qualified to open a cake shop...